THE sight of rats in the backyard of a shoplot or rubbish disposal area wouldn’t surprise most of us, right? But imagine finding a rat in a food warmer at a hotel buffet spread, or one happily running across a tray of freshly baked bread in your favourite bread store. Would this make you worried about the hygiene standards of the food provider?

The presence of rodents at eateries is not a new issue in the Klang Valley. Recently, several unhygienic incidents involving popular food outlets in Bangsar and Petaling Jaya sparked public outrage, and led the authorities to clamp down by ordering these eateries closed and their operating licences revoked.

These incidents have also prompted consumers to be more conscious about the cleanliness of the eateries that they usually patronise.

Under the Prevention and Control of Infectious Diseases Act 1988 (Act 342), there are specific monitoring mechanisms for five food- and waterborne diseases. These communicable diseases are cholera, typhoid/paratyphoid fevers, viral Hepatitis A, food poisoning and dysentery (MOH, 2007a). In 2016, the Health Ministry (MOH) reported that food poisoning was the most prevalent out of the five, recording an incidence rate of 55.2 per 100,000 population.

Hygiene is the key to preventing food poisoning. In 2009, MOH gazetted the Food Hygiene Regulations (FHR).

The FHR provides an infrastructure to control the hygiene and safety of food sold in the country. It mainly targets “food premises”, officially defined as buildings or facilities used for or in connection with the preparation, distribution or sale of any food.   

It has been nine years since the FHR was gazetted, and yet, food poisoning incidence rates are still on the rise. Based on MOH’s annual Health Indicators statistics, comparing the years before and after the FHR was introduced, the average incidence rate of food poisoning cases in the population rose from 33.98 (2002 to 2008) to an alarming 50.62 (2010 to 2016) cases per population.

Guarantee of food hygiene

FHR 2009 requires all food premises to be registered with MOH, and failure to do so can result in a fine not exceeding RM10,000, a maximum term of two years’ jail, or both.

Apart from that, there is the Premis Bersih, a grading system assigned to food premises to ensure that operators maintain good hygiene standards.

Premis Bersih grades are awarded to food premises by city/town councillors and MOH officers, after carrying out a comprehensive assessment based on standard criteria such as food-handling techniques, storage, equipment, design of the building/environment and waste management.

Besides compelling food operators to adhere to good hygiene standards, the Premis Bersih rating system also informs patrons about the cleanliness of eateries. In that sense, the enforced regulation is a good measure.

However, the recent discovery of unhygienic practices at a famous chain of restaurants, and the rising number of food poisoning cases, have highlighted the need to further improve the current regulation and enforcement.

No excuse

Both the FHR and Premis Bersih rating system make it compulsory for food premise operators to send their food handlers for compulsory training on hygienic techniques before getting their operating licence and hygiene grade. Other conditions include requiring operators to submit all relevant documentation on food hygiene and food preparation, including food-handling course certificates, medical proof of food handlers’ typhoid injections, and proper washing equipment and facilities.

Given all of the above, there should not be any excuse for “dirty” eateries to plead ignorance of food hygiene practices, since the regulations sufficiently ensure that all workers and food handlers are equipped with this knowledge. Moreover, since food premise hygiene grades are re-evaluated annually, operators should know that they have to keep on their toes and maintain the cleanliness of their eateries.  

In spite of these legal precautions, there is still a risk of food getting contaminated along the process from farm to plate.

But all things said and done, as civic-minded citizens, we should not just leave it up to health enforcement officers to monitor the hygiene standards of eateries. Society has an important role to play in keeping a health check on the cleanliness of their neighbourhood food premises.

Local councils should work to set up a system that allows customers to report, with evidence, any food hygiene issues detected at eateries. Such a platform would help nurture a culture of vigilance on food safety among consumers, besides keeping food operators on their toes.

Besides that, the government should also promote basic knowledge on safe food handling and health education programmes for consumers. Such knowledge can liberate and empower consumers to cultivate good food hygiene practices, regardless whether they dine out or prepare their food at home.

While it may not seem like a serious matter, we need to take food hygiene seriously. Improper food handling and unhygienic food preparation practices can have serious consequences, ranging from adverse reactions, sickness to even death, in the worst outcome. – June 26, 2018.

* Esther Sinirisan Chong is a member of Agora Society. She was born and raised in the Land Below the Wind. Her research interest lies in education and government policies, and the history and heritage of East Malaysia.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.